not sure if this is in the right section but.....
last year I did my first 3 wedding cakes and they went well but I have some clients this year who want to go bigger. Last year I did 3-tier cakes and the dimensions were 16" square, 12" square, 8" square and they were each 3 layers of cake and 2 layers of filling in each... about 4" or so high for each tier I think... maybe more after buttercream and fondant etc.
With ALL of that said my online research tells me that not including the top tier the bottom 2 tiers (12 and 16) feed about 200 people roughly..
Now I have someone who wants a cake to feed 300 but still wants it to be 3 tier... what sizes should I make? Also... would it be easier to make it a 4 tier? IF SO what sizes should those be?
Thanks so much!
Your research is correct. I use the Wilton chart.
Based on a piece that's 1"x2"x4", a 12" square tier will serve 72 and a 16" square tier will serve 128. However, if the bride wants a 3 tiered cake, and if she wants to keep the top tier, I wouldn't make the top any bigger than a 6". If that's the case, then I'd probably suggest a 6/10/14 which would provide 148 servings (not including the top. I would then include two 11x15 kitchen cakes to make up the remaining servings, as they will each serve 74. That's a total of 296 pieces.
Otherwise you'd probably looking at 6/8/10/12/16 including the top tier. I personally prefer 4" different between my tiers.
Thank you so much!